![\"\"](\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/11\/ressotto.png\" "\\"ressotto\\"")
<\/a><\/p>\nSally Bee serves up honey-roasted butternut squash risotto on Lorraine.<\/p>\n
The ingredients are: 900g butternut squash, 3 tablespoons olive oil, Freshly ground black pepper, 1 teaspoon runny honey, 1 onion, roughly chopped, 2 sticks celery, cut into 1 cm cubes, 1 x 2.5cm piece fresh ginger root, peeled and finely grated, 225g risotto rice, 150ml white wine, 850 ml boiling vegetable stock, Juice of \u00bd lemon and A small bunch of fresh flat-leaf parsley, chopped.<\/p>\n
To prepare the dish, pre-heat the oven to 220\u02daC.<\/p>\n
Peel the squash using a sharp potato peeler, cut it in half lengthways, scoop out the seeds and discard them. Cut the squash flesh into 1 cm cubes. Put into a large roasting tray making sure they are in a single layer.<\/p>\n
Pour over two tablespoons of the oil, season with freshly ground black pepper, and toss so all the squash is covered with oil.<\/p>\n
Roast in the pre-heated oven for about 15 minutes.<\/p>\n
Pour over the honey, give another good stir and return to the oven for a further 15 minutes or until the squash is golden brown and crisp at the edges.<\/p>\n
Meanwhile, make the risotto. In a large non-stick lidded frying pan, heat the remaining tablespoon of olive oil over a high heat. Add the onion, celery and ginger, and fry for a couple of minutes then lower the heat, cover and saut\u00e9 gently for about 10 minutes.<\/p>\n
Remove the lid, and add the rice and wine. Stirring continuously, gradually add the boiling stock. Cover and cook until nearly all the liquid has been absorbed, stirring occasionally.<\/p>\n
After about 20 minutes, when the rice is cooked, add the roasted squash and lemon juice, and season to taste. Sprinkle in the chopped parsley and serve immediately.<\/p>\n